Explore some of Chef Blackburn’s featured and signature dishes.
Lentil batter soft shell crab over bacon Texas caviar and Sazon aioli. 
Herb-roasted Halibut, mint pea puree, asparagus, morels, and Herbs de Provance essence. 
Kimchi marinated chicken thigh Benedict with champagne hollandaise. 
Shrimp Mozambique over soft polenta and olive relish. 
Pancetta-wrapped sea bass and oyster hush puppies with baby vegetables. 
Moroccan lamb chops over pea puree, carrot nage, peas and morels, and carrot terrine. 
Arugula and beet with fresh honeycomb, lemon ricotta, fennel, orange, tomato, basil, and cucumber plated with rye dust and carrot hummus. 
Slow roasted pork belly, corn cake, corn velouté. 
Seared salmon on a bed of Texas caviar, smoked tomato jam, tomato foam, and crispy salmon skin. 
Tequila chocolate mousse with macerated berries and lime chantilly cream. 
Braised artichoke stuffed with peekytoe crab and Ritz crackers, lemon oil, mache. 
Octopus and tomato salad with smoked tomato vin and pickled watermelon radish. 
Kale soup with seared octopus, tasso ham, croutons, parsley, and chili oil. 
Rabbit tenderloin with whole grain aioli. 
Compressed beets, Roquefort blue cheese, 30 year old balsamic, lemon honey, micro basil, black lava salt. 
Compressed beets, Roquefort blue cheese, 30 year old balsamic, lemon honey, micro basil, black lava salt. 
Slow roasted pork, fried pickled onions, Sazon aioli, and fennel fronds.